Vegetable Flower Tian Provencal
This tian recipe makes one pie, perfect for a lunch dish with a green salad and some fresh baguette. Tian Provencal tastes like summer and is best enjoyed when warm, either with polenta or potato wedges. This tart version is nothing complicated just a little patience, you’ll end up with a flower design.
Ingredients
- 1 Flaky Pie Pastry** store-bought or homemade
- 3 Yellow Squash
- 3 Zucchini
- 3 Carrots
- 3 Garlic Cloves skin removed, crushed
- 2 tbsp Dijon Mustard
- 4-5 tbsp Crème fraiche
- 2-3 tbsp Herbes de Provence
- 1/4 cup Shredded Parmesan Cheese optional
- Salt and Pepper to taste
Instructions
- Preheat oven at 375ºF/ 180ºC.
- Place the pastry in a greased pie pan or with parchment paper (I use a pie pan with a 24cm removable base) and prick the pastry with a fork.
- Leave it in the fridge to chill while you prepare the veggies.
- Wash the carrots and zucchini and cut in lengthwise strips using a peeler or mandolin.
- When all the vegetables are ready in strips, remove the pie crust from the fridge.
- Spread mustard and crème fraîche over the bottom of the pie, then sprinkle with Provençal herbs. Sprinkle with the cheese (if using).
- Roll a few small strips of carrots and place them in the center of the pie pan and continue to wrapping the vegetable strips in a concentrated circle until the tart is full. (you can alternate the colours of the zucchini and carrots with your own liking)
- Stuff crushed garlic in between the strips and drizzle olive oil over the top. Season with salt and pepper.
- Baked in a preheated oven for 30 minutes. Watch the oven for the last 10 minutes to prevent the top edges of the vegetable from burning. I added another 10 minutes to the baking time to prevent the base from being soggy.
- Cool in tart pan for 10 mins, then slice and serve. This pie can be enjoyed at room temperature too.
Notes
**You can make your own pie crust ahead of time. Homemade pie crust might take a longer time to cook.
Tried this recipe?Let us know how it was!